Simple Shortbread with Chocolate Ganache

Simple Shortbread with Chocolate Ganache-just a few ingredients and you’ve got a delicious cookie, perfect to serve with coffee or tea.

Sometimes you need something easy. Something simple. something fast! You might have guests coming or just not a lot of time to spend in the kitchen.

You still want something tasty. Something that will impress the recipients of your effort.

Shortbread is always the answer. Just a few ingredients. If you’ve got a food processor, it’s just a minute or two of prep time. Even if you have to make it the old fashioned way with a pastry blender, it’s still only about 5 minutes. Then into the oven to bake.

It goes well with anything you serve with it. A cup of coffee, tea, a tall glass of milk. Shortbread has never met a beverage it didn’t get along with.

And it doesn’t need anything extra. Just served plain, the buttery goodness will show through in every bite.

But, I am a chocolate girl.

It’s just too easy to drizzle some chocolate ganache across the tops. Turning this simple shortbread into an elegant dessert.

Using a food processor or a pastry blender, combine all ingredients for your shortbread until you have a crumb texture.

Line a square 8x8 pan with Parchment paper. (I just do one long strip that goes up 2 sides so it's easy to lift out the shortbread when baked.)

Press crumb mixture into prepared baking pan. Poke holes into top of shortbread using a fork or toothpick.

Bake in a preheated 325 degree oven for 25-30 minutes, just until edges start to turn golden. Remove from oven and let cool completely in pan.

Remove shortbread from pan (using parchment paper to lift out) and with a large knife, cut into desired shape, squares or triangles.

For the ganache. place chocolate and cream in a microwave safe bowl. Heat for 1 minute on high in microwave. Just until chocolate starts to melt. Still until smooth and creamy. Heat for an additional 20 seconds if needed to melt chocolate. Transfer ganache to a plastic bag, Cut corner off bag and drizzle over cut shortbread.

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I love shortbread, and just made a batch today for an upcoming post..I like the way you cut them, and I’ll have to try your version sometime with the confectioner’s sugar. Pinning for future reference.

In the last step, save yourself from washing a dirty bowl and spatula for the chocolate drizzle. If you are using a disposable pastry bag, or a ziploc bag, you can combine the cream and chocolate chips in the bag. Seal the ziploc bag, or tie a rubber band around the top of the pastry bag. Heat in a microwave and periodically remove the bag and massage the contents, until the chocolate is melted and well combined with the cream. Snip a small hole in the point, or corner of the bag, to drizzle. When you are done, you can squeeze any leftover chocolate onto a piece of waxed paper, and then throw away the bag. When it hardens, guess who gets to munch on the chocolate? The cook, of course!

There’s something so special about a simple shortbread cookie. I think it’s the simple ingredients that make it taste so amazing–nutty, buttery, and crisp. It’s one of my favorite cookies. A drizzle of chocolate makes it even more special.

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I'm Joan and I live in a small town in Georgia where kids still say ‘yes ma’am and ‘no sir’ and the food is mostly cooked from scratch. I’m lucky enough to be mom to CJ, Cassie and Grace which means that, in addition to cooking, I also work as a taxi service, homework checker, laundry doer, housecleaner and gardener. Although, to be honest I try to avoid those last two as much as possible. Read More

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